Koftas are a middle eastern spiced meatball. I love the combination of fresh and dried herbs in these chicken koftas. They’re super rich and flavorful so I like to serve them with tangy greek yogurt and fresh herb salad to cut the spice and smokiness of the meatballs.
1lb ground dark meat chicken
1/2 a red onion finely chopped
2 cloves of garlic, finely chopped or grated
1/2tbs smoked paprika
1/4c chopped herbs; parsley, mint and dill
1 cup whole milk greek yogurt, to serve
1/4c olive oil for sautéing
1 english cucumber thinly sliced
juice from 1/2 a lemon
1/4c olive oil
In a bowl mix together the ground chicken, herbs, spices, garlic, onion, salt and egg. Use a spoon or a small ice cream scoop to portion individual meat balls. I prefer not to roll them or perfectly shape them. I leave them a bit free form. This leaves you with lots of crispy edges when you fry them (my favorite part)
Heat a cast iron pan to medium heat and pour in 2-3tbs olive oil. In batches, not overcrowding the pan start to brown the koftas. After about two minutes flip them over and brown the otherside. They should be a deep golden brown color. Once they are fully cooked pull them from the pan, and let the excess oil drain from them on a paper towel lined plate. Continue this process until all the koftas are cooked.
Next, season the greek yogurt with a pinch of salt. Place a spoon full of yogurt on a plate. Place 4-5 koftas on top of the yogurt.
Finally, prepare the salad. Toss the fresh herbs, sliced cucumber, lemon and olive oil until evenly coated. Season with salt and place the salad on top of the koftas.
Let me know in the comments below how your chicken koftas turned out!